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MENGKABO – AUNTIE DOLLY’S CHILLI PORK DISH This is dish is an heirloom exclusive to my family as the recipe was left behind by my ...

Sunday 6 April 2014

Har Cheong Gai (Prawn Paste Chicken)

I have experimented with many recipes that I have collected over the years but never satisfied.
Now, I have finally perfected this dish by tweaking and combining the tips from various cooks.
My version is simple and easy.  Do give it a try.

Ingredients
3 boneless chicken thighs cut into medium strips.(you can also use chicken wings)
1 tablespoon prawn paste
1 tablespoon oyster sauce
2 tablespoons sugar
2 tablespoons water
Potato starch
Oil for deep frying

Method
Marinade the chicken overnight with prawn paste, oyster sauce, sugar and water
Remove the excess liquid to make sure  chicken is dry
Coat chicken with potato starch
Heat oil for deep frying
Fry on medium heat till golden brown
Simple and GOOD


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2 comments:

Krystyna said...

The chicken is tasty both in and outside. Thanks!

27 April 2014 at 07:46
Dolly said...

Haha, simple and good right? You have been cooking alot. Lucky family. I am so proud of you. Who says a high flyer has no time to cook?

28 April 2014 at 01:33

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